Ruchi Catering began with a simple promise: every wedding banquet should taste as soulful as a feast cooked in a family home. From our base in Thazhathangady, Kottayam, we combine firewood slow cooking, stone-ground spices, and calm, coordinated service across the state.
Behind every spread is a trained young brigade of chefs, stewards, and live-counter crews led in the kitchen by Niyas. They work with the discipline of banquet service and the warmth of Meenachil hospitality, so your guests feel cared for from the first welcome drink to the final payasam.
Kerala's culinary customs demand exacting cultural fluency. A Syrian Christian betrothal banquet requires velvety appams, slow-braised duck roast, and spiced coconut gravies. A traditional Hindu Kalyana Sadya requires absolute sanctity, precise placement on plantain leaves, and payasams cooked in heavy bronze urulis. A grand Muslim celebratory feast calls for aromatic Kaima rice biryani with slow-sealed dum.
We maintain separate dedicated preparation teams for pure vegetarian and specialty non-vegetarian festive dining, ensuring that every guest receives the utmost authenticity, freshness, and warmth.
